Bread and Butter Pudding Recipe

White or wholemeal stale bread: This is the base of the pudding, providing structure and absorbing the custard.

Butter: Adds richness and flavor to the bread layers.

Milk: Combines with the cream to create the custard base.

Double cream: Adds a luxurious, creamy texture to the custard.

Eggs: Helps to set the custard and bind the ingredients together.

Caster sugar: Sweetens the custard mixture.

Vanilla extract: Adds a warm, aromatic flavor to the custard.

Raisins: Provide bursts of sweetness and texture throughout the pudding.

Ground nutmeg: An optional spice that adds a warm, slightly nutty flavor to the dish.

To ensure your bread and butter pudding has a rich and creamy texture, allow the bread to soak in the egg mixture for at least 15 minutes before baking. This will help the bread absorb the custard fully, resulting in a more cohesive and flavorful pudding.

• white or wholemeal stale bread - Substitute with brioche: Brioche adds a rich, buttery flavor and a tender texture to the pudding.

• white or wholemeal stale bread - Substitute with croissants: Croissants provide a flaky, buttery texture that enhances the dessert's richness.

• softened butter - Substitute with margarine: Margarine can be used as a dairy-free alternative with a similar texture.

• softened butter - Substitute with coconut oil: Coconut oil offers a unique flavor and is a good dairy-free option.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that adds a subtle nutty flavor.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that provides a similar consistency.

• double cream - Substitute with coconut cream: Coconut cream is a rich, dairy-free alternative that adds a slight coconut flavor.

• double cream - Substitute with heavy cream: Heavy cream can be used if double cream is unavailable, offering a similar richness.

• beaten eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseed with water.

• beaten eggs - Substitute with chia eggs: Chia eggs are another vegan option made by mixing chia seeds with water.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used if caster sugar is unavailable, though it may be slightly less fine.

• caster sugar - Substitute with coconut sugar: Coconut sugar adds a caramel-like flavor and is a less refined option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a unique sweetness and depth of flavor.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor that contrasts nicely with the sweetness of the pudding.

• raisins - Substitute with chopped dates: Chopped dates add a rich, caramel-like sweetness.

• ground nutmeg - Substitute with ground cinnamon: Ground cinnamon provides a warm, sweet spice that complements the other flavors.

• ground nutmeg - Substitute with allspice: Allspice offers a similar warm, spicy flavor with a hint of clove and cinnamon.

• Allow the bread and butter pudding to cool completely at room temperature before storing or freezing.
• For short-term storage, cover the baking dish with plastic wrap or transfer the pudding to an airtight container. Place it in the refrigerator, where it will stay fresh for up to 3 days.
• If you plan to freeze the pudding, cut it into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label each wrapped portion with the date and contents before placing them in a freezer-safe bag or container. The pudding can be frozen for up to 2 months.
• To reheat refrigerated pudding, preheat your oven to 160°C (320°F). Place the pudding in an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes or until warmed through.
• For reheating frozen pudding, allow it to thaw overnight in the refrigerator. Once thawed, follow the same reheating instructions as for refrigerated pudding.
• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
• For an extra touch, serve the reheated pudding with a drizzle of custard, cream, or a scoop of vanilla ice cream.

• Oven Method:

  1. Preheat your oven to 160°C (320°F).
  2. Place the leftover bread and butter pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from burning.
  4. Heat for about 15-20 minutes or until the pudding is warmed through.
  5. Remove the foil for the last 5 minutes to re-crisp the top layer.

• Microwave Method:

  1. Place a portion of the pudding on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. If needed, heat in additional 30-second intervals until the pudding is warm.

• Stovetop Method:

  1. Place a non-stick pan over low heat.
  2. Add a small amount of butter to the pan to prevent sticking.
  3. Place the pudding in the pan and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally to ensure even warming.
  5. Be careful not to overheat to avoid drying out the pudding.

• Steam Method:

  1. Set up a steamer or a pot with a steaming rack and some water.
  2. Place the pudding in a heatproof dish and cover it with foil.
  3. Steam for about 10-15 minutes or until the pudding is heated through.
  4. This method helps retain moisture and keeps the pudding soft.

• Air Fryer Method:

  1. Preheat the air fryer to 160°C (320°F).
  2. Place the pudding in the air fryer basket, ensuring it’s in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. This method will help re-crisp the top while warming the pudding evenly.

• Oven: Used to bake the bread and butter pudding at a consistent temperature of 180°C (350°F).

• Butter knife: Essential for spreading the softened butter on both sides of the bread slices.

• Cutting board: Provides a stable surface to cut the buttered bread into triangles.

• Baking dish: Used to layer the bread and raisins, and to hold the custard mixture while baking.

• Mixing bowl: Necessary for whisking together the eggs, milk, cream, sugar, and vanilla extract.

• Whisk: Used to thoroughly combine the eggs, milk, cream, sugar, and vanilla extract into a smooth custard mixture.

• Measuring jug: Helps in accurately measuring the milk and cream.

• Measuring spoons: Used to measure the caster sugar, vanilla extract, and optional ground nutmeg.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Oven mitts: Essential for safely handling the hot baking dish when placing it in and removing it from the oven.

Use pre-sliced bread: Save time by using pre-sliced bread instead of slicing it yourself.

Soften butter quickly: Microwave butter for a few seconds to soften it faster.

Pre-mix custard: Prepare the custard mixture in advance and store it in the fridge.

Layer efficiently: Arrange bread triangles and raisins in the baking dish while the oven preheats.

Use a blender: Blend the egg mixture for a smoother consistency and quicker preparation.